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Roast Bacon Wrapped Chanterelles

A little bit about Vernon Wade

There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

Fall mushroom season is just around the corner. Soon we will be tromping through the woods and, with a little luck, collecting buckets full of chanterelles. There is no better way to conclude a successful foray than to sit around a fire eating roasted bacon wrapped chanterelles.



What you need

  • thick sliced pepper bacon
  • Fresh, small to medium chanterelles
  • vine maple skewers, carved to a fine point
  • tooth pick sized slivers whittled from vine maple


Clean small to medium sized chanterelle, impale on vine maple skewer, wrap with pepper bacon pinned to the mushroom with slivers of vine maple. Roast over coals or low flame, turning to cook evenly, until the bacon is well done, the mushroom is hot through and saturated with fat. Repeat as often as is necessary.

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